Featured: A Blade from a Bearing Race

Remember the word “craftsmanship”? Yeah, that word. This knife isn't manufactured in a factory; it's crafted. That's a huge difference in quality & the unique identity of the finished product. I have friends that are MAJOR fans of knives, as well as blades in general. I mean, these guys are willing to spend upwards of $2000 on a unique blade that no one else owns.

So, if you enjoy the satisfaction of art produced by a craftsman, you'll love this video of a knife being fashioned from an outer-ring bearing race!

8 Responses to Featured: A Blade from a Bearing Race

Thanks for sharing that ,I’m just starting up on the long journey of Knife making and to see such skill just inspires me to carry on going and if I’m half as good as you then I would consider myself lucky to be that good, again thanks for sharing your skills of a craftsman in knife making!!!

The second step that was demonstrated (after buying an old file) was identified as “tempering” when I think they may have actually meant to say “annealing” which is the process of taking the temper out of the steal and making it “soft” so it can be worked easily. The process for annealing is to heat the steel to the point to where a magnet will not stick to it and then let it cool down on it’s own (don’t quench it), preferably in a bucket of slightly warm hardwood ashes to slow the process down. File steel is good for knives if they are older American or European made files (often o1 steel). Leaf springs make good knives too, particularly springs from old Ford trucks (1095 improved plowshare steel).

Very nice.
I used an old chainsaw bar for a larger blade.
My girlfriends dad has a old school blacksmith shop that hes getting into now that hes retired.
I picked up a gas smelter Johnson brand 200,000btu – it heats the garage, but now im starting to get ideas .
Regards, Richard

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